Bakery
Giant Cinnamon Roll
2 h 30 minServes 10Nutri-Score D€€
D
2 h 30 min
2 h 30 minGiant Cinnamon Roll
what you need
Ingredients
butter (for the dough)Dairy75 g
whole milkDairy250 ml
dry yeastPantry7 g
salt (¼ tsp)Spices1 g
egg (for the dough)Dairy1 piece
sugar (for the dough)Pantry68 g
plain flourGrains480 g
cardamom (ground, optional)Spices2 g- butter (softened, for the filling)Dairy50 g
- sugar (for the filling)Pantry45 g
cinnamon (ground)Spices16 g- egg (beaten, for the egg wash)Dairy1 piece
- butter (softened, for the frosting)Dairy30 g
cream cheeseDairy115 g
vanilla extractPantry5 ml- icing sugarPantry130 g
per serving
Nutrition
334kcal
- Carbs
- 48 g
- Proteins
- 6 g
- Fat
- 13 g
what you’ll use
Tools
Saucepan
Mixing bowl
Rolling pin
Cake pan
Pastry brush
Oven
Whisk
step by step
Method
- Step 1
Make the dough
- Melt the butter with the milk and heat until lukewarm.
- Mix in the sugar and yeast and let sit for 5–10 minutes.
- Add the egg, salt, cardamom and most of the flour, then knead until smooth, soft and slightly sticky.
- Step 2
Let the dough rise
- Cover the dough and let it rise until doubled in size.
- Step 3
Prepare the filling
- Mix the softened butter, sugar and cinnamon into a paste.
- Step 4
Fill and shape
- Roll the dough into a 20 × 45 cm rectangle and spread the filling over it.
- Cut into 4 equal strips lengthwise.
- Roll the first strip up, then continue wrapping each strip around the roll.
- Place in a 20 cm pan and let rise again.
- Step 5
Bake
- Brush the roll with egg wash.
- Bake at 160 °C on the lower rack, covering loosely with foil if browning too quickly.
- Let cool for 10 minutes.
- Step 6
Make the frosting
- Whisk the butter and cream cheese, then add the vanilla and icing sugar.
- Drizzle over the cinnamon roll and enjoy.
most cooked first